INGREDIENTS

• 3 ripe bananas
• 1 cup Bob’s Red Mill gluten free flour
• 2 tbsp flaxseed flour
• 1 tbsp coconut oil
• 1 cup almond milk
• 1/4 tsp salt
• 1/2 cinnamon
• 1 tbsp coconut sugar or honey

• 1 tsp baking powder
• 1 tsp baking soda

PREPARATION

1. Turn your griddle or skillet to medium heat.
2. In a large bowl, mash bananas with a fork.
3. Combine all ingredients with mashed bananas and mix until smooth with minimal to no  clumps, add more almond milk or water until you have the consistency of pancake batter.
4. When your griddle or skillet is hot, grease with a tablespoon of coconut oil  and spoon the pancake batter onto your cooking surface using a ladle.
5. Flip your pancakes carefully when you begin to see bubbles in your batter,  continue to cook until the other side of your pancake is golden brown.
6. Serve with raw honey or raw maple syrup and berries if desired.